Pemaquid Oysters with Sauerkraut and Caviar

1. 1

   Put the oysters and their juice into a small non-reactive saute pan.

2. 2

   Cook over moderate heat for just a minute or until the edges of the oysters curl very slightly.

3. 3

   Lift the oysters out of the pan with a slotted spoon and set aside, keeping warm.

4. 4

   Increase the heat and reduce the oyster juice, adding the sauerkraut juice plus a squirt of lemon juice.

5. 5

   When reduced by about 1/3 add the cream and butter.

6. 6

   Continue to reduce adding the sauerkraut until the sauce is fairly thick.

7. 7

   Return the oysters and whatever liquid they have given off to the pan just to reheat.

8. 8

   Add chives and dill.

9. 9

   Spoon back 1 oyster and a little sauce into each warmed oyster shell.

10. 10

    Top with a tiny bit of caviar.

* Per serving · 4 servings · Values may vary.

No additional tips available.